Abstract：The effects of salt addition, tumbling time, vacuum degree and liquid smoke concentration on the quality of Chinese bacon from Hunan were studied. These processing parameters were optimized using a combination of single factor experiments and response surface methodology, and the effect of the optimized liquid smoking process on the product quality was evaluated in comparison with the traditional smoking process. The results showed that the best processing parameters were as follows: vacuum degree 0.08 MPa, adding 2.28% salt, tumbling time 12.5 min, and liquid smoke concentration 11%. The sensory score of the Chinese bacon prepared using the optimized conditions was 84.5. It was found that the low salt liquid smoked Chinese bacon had higher moisture content and yield, and lower salt content than did traditional smoked Chinese bacon, but both possessed similar flavor. The content of benzopyrene in the former was far lower than in the latter.
宋忠祥，樊少飞，付浩华，孙 琦，夏启禹，宁 鹏. 低盐液熏腊肉加工工艺优化及品质分析[J]. 肉类研究, 2020, 34(7): 46-52.
SONG Zhongxiang, FAN Shaofei, FU Haohua, SUN Qi, XIA Qiyu, NING Peng. Processing Optimization and Quality Analysis of Low Salt Liquid Smoked Chinese Bacon. Meat Research, 2020, 34(7): 46-52.
2020, Vol. 34 
